Monday, April 25, 2011

I know it's Easter Sunday, but the show must go on. I was going to wait until tomorrow to post this delicious chicken with chipotle and green onion gravy recipe, but this week is so insanely busy, I wanted to get it up as soon as it was ready.

Nothing groundbreaking this time, just a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

This entire procedure takes about 20 minutes, and the basic technique can be adapted countless ways. I usually avoid those yawn-inspiring, "Easy Weeknight Dinner" recipe lists, but this fits that description perfectly.

It's also a great random chicken recipe generator. You could make this same dish every Thursday night for a year, and by switching up the flavorings and spices, never have the exact same recipe twice. You can also recklessly rotate the starchy, gravy-absorbing side dishes, as this shines with any manner of rice, pasta, or potatoes.

Anyway, enjoy the rest of your holiday, don't eat too many leftover Easter eggs, and the next time you're looking for an easy weeknight dinner, give this chicken and gravy recipe a try. Enjoy!

51 comments:

chef john - i apologize if this is an oft-asked question, but i couldn't find any FAQ section to confirm nor deny that. i did find your amazon products page, but it's not quite what i'm looking for. i don't have a stainless steel pan (burned my last one to a charred, black death) and was wondering what sort of pan (brand, type, anything) you would best recommend that is good quality without being too expensive? i know copper core is reputed to be the best but they're always pretty pricy. should i suck it up and save up for one or can i get by on something else that is almost as good but cheaper?

Hi John! Another great looking dish. I gotta tell you, that my wife turned up her nose when I read the title. I think the word gravy turned her off. It sounds thick and pasty. I recommend that you change the name to either 'sauce' or 'light roux'.

The number of poulty mastectomies encouraged by this site is appaling. Is no one here into legs? That is a very nice gravy though. I take it the idea of adding the broth/stock cold is to avoid lumps like in your bechamel recipe.

Chef, what can I use instead of chicken broth? Here in Brazil chicken broth aren't sold at the supermarket. Sometimes I take 4 to 5 hours and prepare some, but it's not easy to find the free time to do it.

By-the-way when cooking some beef gravy, are there any alternatives to beef stock?

This is basically how I cook everything in my house, it's amazing as to how adaptable this technique is. Curries, stir fries, any kind of meat and using different liquids (or combinations) makes great variations. Try it with beer! I did last night!

I didn't have quite these same ingredients, but what came out of the pan tasted really amazing. Diced red onion, minced garlic, crushed chipotle & italian parsley. And also a little marsala before the chicken stock. Chipotle + marsala = addictive. I've never tasted that combination together before. All in all, a successful experiment.

Hi, I'm 17 and have to cook 4 times in the week (busy parents), but all I know how to make is chicken and rice, and pasta's.Now I wanted to try this out, but I could only buy seasoned chicken breast, does that matter?Also, where I live, Boullion, Broth and Stock, are all called boullion. I bought a pot with boullion and meat in it, and the directions said to make soup you had to put a lot of extra water in. Should I use the boullion pure or with extra water?

Thank you so much for the recipe! My parents are busy, so I have to cook for myself a lot, but the only things I really know how to make are super easy things like Pasta's and Chicken+Rice dishes.So I was going to try this out. But because I am very new at this, I have a few questions.1. I could only buy seasoned chicken. Does this matter? Will this ruin the sauce or the combination? It doesn't even say what it's seasoned with. 2. Where I live, boullion, stock and broth are all called boullion. So does how much does it matter what I use?

chef john - i must say this is a great simple recipe. my variation was using chili powder instead of chipotle since i didn't have it. fantastic. you provide a good service for alot of folks and i wish you the best and hope you keep giving us these great recipes/basics.

I made this last night, and I must say that not only was it the best chicken breast I've ever cooked, but it was also the best chicken breast I've ever eaten! Thanks for another insane recipe, Chef John.

Great tutorial in minimal time. Love this. Do you have any suggestions about where to buy quality chipotle spice, or any other spices/small quantity? I buy spices from Trader Joe's, but their selection is limited.

OMG-Chef John...got a new stainless steel skillet for Christmas and did my second attempt at the Chipolte Sauce and I mean...this was "KILLER". I got and standing 'O' from hubby and and could just weep I'm getting this!! It's all because of you and your humor and skill and showing us the 'correct way' you are a wonderful teacher (I even knew too take a little more time cooking the flour until it had the smell)! I can't thank you enough - I'm hooked. :->) Jan W

Chef John, I've just discovered your blog and this is the first recipe I've tried. Awesome stuff. The combinations are endless and it is definitely a great recipe for me to practice pan sauces. Thanks!

Hi Chef John,im in Nigeria. In Africa and i used to think i didnt know how to cook before i got married. my husband thought so a little. with you, i am able to shine with your "shininess" i must say, u saved my marriage. you sure did!thanks ;)

Hi chef John,i watch ur videos and they are to die for. i used to beg my sister to show me how to cook stuff and she would just refuse.Guess who's doing the asking now chef!yep. she is.all thanks to you.

I want to make this but in a greater quantity. After cooking the first 2 breasts, should I add another tablespoon of oil to the pan before placing in the next 2 breasts? I'm assuming I should then double up the gravy ingredients as well?Thanks Chef John!

Just made this recipe for supper tonight and it was so good... Everyone at the table LOVED it, teenagers and the hubs!!!!! Was even told to keep it on the menu ;). Thanks for yet another staple in my kitchen!!!! Love your recipes and tutorials Chef John!!